Salad Recipes

Lentil Salad

Lentil Salad
When you purchase through our links, we may receive a commission. Learn More

This traditional lentil salad recipe highlights some of my favored Mediterranean tastes, featuring cherry tomatoes, charred red peppers, Kalamata olives, and an abundance of fresh parsley in a tangy lemon dressing. The texture is an enticing blend of tender, crunchy, and chewy. If you enjoy lentils and tabbouleh salad, this recipe is for you.

I appreciate keeping this robust lentil salad in the refrigerator for a light meal, nutritious side dish, or convenient snack. Share it at your gatherings and picnics for everyone to relish—this recipe is dairy-free, vegan, gluten-free, egg-free and nut-free! I’m sure your friends will request the recipe.

Suggestions for Serving Lentil Salad

This lentil salad can complement any dish with a substantial amount of taste, fiber, and plant-derived protein. Here are just a few recipes to pair it with:

You can elevate your servings by incorporating fresh leafy greens, a drizzle of olive oil, and an extra squeeze of lemon juice. Crumbled feta or goat cheese on top is delightful, too.

View How to Prepare Lentil Salad

Choices of Lentils

This salad is tailored for conventional brownish-green lentils, the most prevalent and economical variety. If you adhere to the recipe’s instructions, they’ll turn out exquisitely—tender, not mushy. Here are some additional alternatives.

Use pre-cooked lentils as a substitute

You’ll require three cups, which is about two 15-ounce cans.

Black beluga lentils

These lentils are a striking dark hue. They’re smaller in size and slightly firmer in texture. If you opt for this type, set the timer for 16 minutes.

French (Puy) green lentils

Also referred to as Le Puy lentils, these dark green lentils are also somewhat firmer in texture. Set the timer for 18 minutes for these.

Note: I do not advise using red lentils for this recipe. They are too soft.

Additional Lentil Salads to Savor

If you enjoy this traditional lentil salad, explore these exciting variations. Here are more bean salads on the blog.

Kindly let me know how your lentil salad turns out in the comments! I love receiving your feedback and hope this evolves into a new staple recipe in your kitchen.


Print

Lentil Salad

This traditional lentil salad recipe is the ideal side dish! It’s straightforward to prepare with simple ingredients like cherry tomatoes, lemon, and parsley. The recipe yields approximately 5 cups of salad, sufficient for 4 generous portions.

  1. Fill a medium-to-large pot with water, leaving several inches of space at the top. Bring it to a boil over high heat.
  2. In the meantime, sift through your lentils for any debris. Rinse your lentils under running water until the water is clear. Set aside.
  3. Once the water is boiling, incorporate the rinsed lentils and ½ teaspoon of the salt. Set the timer for 13 minutes. Lower the heat as needed to prevent boiling over and to maintain a lively simmer. When your timer sounds, use a fork to extract a few lentils and check for doneness (caution, they’re hot). Your lentils are ready when they are pleasantly soft throughout (not mushy or falling apart) and have a nice earthy flavor (undercooked lentils may taste somewhat metallic). If your lentils aren’t fully cooked yet, retest every 1 to 2 minutes until they are. Once finished, promptly drain all the excess water. Return the lentils back to your pot to cool.
  4. Meanwhile, in a medium serving bowl, mix all the other ingredients (the chopped parsley, peppers, tomatoes, green onions, olives, garlic, lemon juice, olive oil, and several twists of black pepper).
  5. Once the lentils are mostly cool, combine them with the bowl and stir until the salad is thoroughly mixed. Season with the remaining ¼ teaspoon salt (more if desired) and pepper, to taste. Leftovers will store well for up to 5 days, covered in the refrigerator.

Notes

Lentil options: If you prefer to use pre-cooked lentils, you will need 3 cups. This salad is meant for “standard” lentils, which are brownish-green and satisfyingly tender once cooked. Other alternatives include black beluga lentils (set the timer for 16 minutes) or French green lentils (set the timer for 18 minutes). Avoid using red lentils—they’re too soft.

Nutrition

The information provided is an estimate generated by an online nutrition calculator. It should not be treated as a replacement for a professional nutritionist’s guidance. See our full nutrition disclosure here.